Sift together two or three times, one and one-half cups of sifted pastry flour, one-fourth teaspoon of salt, one-fourth teaspoon of baking powder. With the tips of the fingers or a knife work in one-third of a cup of short- ening, when this is evenly mixed through the flour, gradually mix to a dough, using a case knife with cold water; about one-fourth cup will be needed✪ PLAIN PASTRY. Work the dough with the knife until all the particles of dough are in a compact mass and the bowl is clean, then dredge the board with flour and lift the dough onto it. Turn it with the knife until floured a little, then pat and roll out into a rectangular sheet. Roll up like a jelly roll, cover closely and set aside in a cold place and let stand for an hour or longer. RECIPE FOR MERINGUE Beat the whites of eggs to a stiff froth, add gradually, one heaping table- spoon of sifted sugar for each e✪ RECIPE FOR MERINGUEgg, and continue to beat until the mixture is stiff and glossy. Spread this over the partially cooled pie or pudding and place in a very cool oven to rise and dry out before coloring a delicate brown. If baked quickly the meringue will be tough. When wanted for picnics it is well to add more sugar to the meringue making it more on t the order of an icing. Flavor if liked. BUTTER SCOTCH PIE One cup of sugar (brown sugar preferred), lump of butter size of an egg, yolks of two eggs, one-half cup of sweet cream, two tablespoons of flour, flavor with vanilla✪ BUTTER SCOTCH PIE. Cook to stiff paste, bake in one crust. When done spread with meringue made of whites of two eggs and three tablespoons of sugar. LEMON PIE One lemon, grated rind and juice, one cup of sugar, one and one-half tablespoons of flour, one cup of sweet milk, three eggs, reserving whites of two for frosting. Cook on stove and pour into baked crust, put on frosting and brown. ( 36 ) SKILL CRAFT CLOTHES SHOP From Factory to You — Why Pay More When You Can Buy For Less— Wear Skill Craft Clothes and Save the Difference JELLY CUSTARD PIE Three eggs, one cup of jelly, tart preferred, one tablespoon of melted butter, one-half cup of sugar, one teaspoon of vanilla, and one tablespoon of cream✪ JELLY CUSTARD PIE. Bake in pastry. This makes one large or two small pies. CARAMEL PIE Stir together two cups of brown sugar and one of white with one-half cup of sweet milk and a small lump of butter; put in double boiler and let boil. Add to this the yolks of three eggs well beaten with five tablespoons of sifted flour✪ CARAMEL PIE and one-half cup of sweet milk; cook until thick. When done, set aside to cool; flavor with vanilla. Make meringue of whites of eggs. This amount makes two pies. CREAM PIE One small cup of sugar, one rounding tablespoon of butter, lay on sugar and pour on one tablespoon of boiling water, add the yolk of one egg and beat to a cream, add one-half cup of milk and one and three-fourths cups sifted flour, one rounding teaspoon of baking powder✪ CREAM PIE. Beat well and put in a well-greased and floured round layer-cake pan. Bake in a quick oven.

AI-modernized reading of the original text

Sift together two or three times, one and one-half cups of sifted pastry flour, one-fourth teaspoon of salt, one-fourth teaspoon of baking powder. With the tips of the fingers or a knife work in one-third of a cup of shortening, when this is evenly mixed through the flour, gradually mix to a dough, using a case knife with cold water; about one-fourth cup will be needed. Work the dough with the knife until all the particles of dough are in a compact mass and the bowl is clean, then dredge the board with flour and lift the dough onto it. Turn it with the knife until floured a little, then pat and roll out into a rectangular sheet. Roll up like a jelly roll, cover closely and set aside in a cold place and let stand for an hour or longer. RECIPE FOR MERINGUE Beat the whites of eggs to a stiff froth, add gradually, one heaping tablespoon of sifted sugar for each egg, and continue to beat until the mixture is stiff and glossy. Spread this over the partially cooled pie or pudding and place in a very cool oven to rise and dry out before coloring a delicate brown. If baked quickly the meringue will be tough. When wanted for picnics it is well to add more sugar to the meringue making it more on the order of an icing. Flavor if liked. BUTTER SCOTCH PIE One cup of sugar (brown sugar preferred), lump of butter size of an egg, yolks of two eggs, one-half cup of sweet cream, two tablespoons of flour, flavor with vanilla. Cook to stiff paste, bake in one crust. When done spread with meringue made of whites of two eggs and three tablespoons of sugar. One lemon, grated rind and juice, one cup of sugar, one and one-half tablespoons of flour, one cup of sweet milk, three eggs, reserving whites of two for frosting. Cook on stove and pour into baked crust, put on frosting and brown. ( 36 ) SKILL CRAFT CLOTHES SHOP From Factory to You — Why Pay More When You Can Buy For Less— Wear Skill Craft Clothes and Save the Difference JELLY CUSTARD PIE Three eggs, one cup of jelly, tart preferred, one tablespoon of melted butter, one-half cup of sugar, one teaspoon of vanilla, and one tablespoon of cream. Bake in pastry. This makes one large or two small pies. CARAMEL PIE Stir together two cups of brown sugar and one of white with one-half cup of sweet milk and a small lump of butter; put in double boiler and let boil. Add to this the yolks of three eggs well beaten with five tablespoons of sifted flour and one-half cup of sweet milk; cook until thick. When done, set aside to cool; flavor with vanilla. Make meringue of whites of eggs. This amount makes two pies. CREAM PIE One small cup of sugar, one rounding tablespoon of butter, lay on sugar and pour on one tablespoon of boiling water, add the yolk of one egg and beat to a cream, add one-half cup of milk and one and three-fourths cups sifted flour, one rounding teaspoon of baking powder. Beat well and put in a well-greased and floured round layer-cake pan. Bake in a quick oven.

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LEMON PIELEMON PIELEMON PIEPLAIN PASTRYRECIPE FOR MERINGUEBUTTER SCOTCH PIEJELLY CUSTARD PIECARAMEL PIECREAM PIE

Trinity cook book